Indulge your taste buds with our irresistible sweet potato casserole! This mouthwatering dish combines velvety mashed sweet potatoes with a luscious layer of gluten free oats, cinnamon-spiced pecan streusel, creating the perfect balance of sweetness and crunch. It’s the ultimate comfort food for your holiday table or any cozy gathering.
3 pounds sweet potatoes, cut and peeled
1/4 cup or more unsweetened oat milk
1/4 teaspoon ground nutmeg, or more to taste
1/8 teaspoon ground clove
1/4 teaspoon ground cinnamon, or more to taste
1 1/2 cup’s gluten free oats
4 tablespoons oat flour
1/4 cup date syrup
1 cup chopped raw pecans
1 tablespoon pumpkin pie spice
1-Place the cut and peeled sweet potatoes in a large pot and cover with enough water. Bring to a boil and cook until very tender, about 20-25 minutes.
2-Once the sweet potatoes are done, drain the water and return the sweet potatoes to the same pan. Using a potato masher, start mashing the potatoes and slowly adding enough milk until you reach a desired consistency.
3-Next add the nutmeg, clove and cinnamon and mix until everything is well incorporated and you have fluffy mashed potatoes.
4-Place the mashed potatoes in a 13×9 casserole pan and smooth the top.
5-Preheat the oven to 350 degrees F
6-In a separate bowl, combine all the streusel topping until it’s well combined.
7-Sprinkle the streusel topping over the sweet potato in an even layer. Bake in a preheated oven for about 30-35 minutes, uncovered until the topping is crisp and golden brown.
8-You can assemble this dish a day in advance, cover and place in refrigerator until you are ready to place in the oven. Enjoy
Check out the YouTube video for this recipe: